There’s nothing quite like a bowl of rich, hearty beef stew to warm you from the inside out. But who has hours to let it simmer on the stove? Enter the magic of the pressure cooker! This recipe delivers that slow-simmered taste and fall-apart tender beef in under an hour. It’s the ultimate comfort food, made incredibly easy for any busy night.
Ingredients
• For the Stew
• 2 lbs / 900g beef stew meat, cut into 1-inch cubes
• 3 tbsp / 45ml olive or vegetable oil
• 3 large onions, chopped
• 5 garlic cloves, crushed
• 1 cup cherry tomatoes
• 4 cups / 950ml beef broth
• Spices
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 1 tsp whole peppercorns
• 1 tsp cayenne pepper, or to taste
Instructions
1. Directions
2. Set your electric pressure cooker to the “Sauté” function and add the oil. Once hot, add the chopped onions and cook for 3-4 minutes until softened, stirring constantly. Add the crushed garlic and sauté for one more minute until fragrant.
3. Add the beef stew meat to the pot along with the salt, black pepper, whole peppercorns, and cayenne pepper. Stir well, allowing the meat to brown slightly on all sides.
4. Pour in the beef broth and add the cherry tomatoes. Scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits. Give everything a final, good stir.
5. Secure the lid, set the steam release handle to the “Sealing” position, and press the “Manual” or “Pressure Cook” button. Cook on high pressure for 20 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes before carefully performing a quick release for any remaining pressure. Open the lid and serve immediately.
Nutritional Information
• Servings: 6
• Calories: 406
• Total Fat: 17.3g
• Net Carbs: 7.6g
• Fiber: 2g
• Protein: 50.4g
Pro Tips
• For a deeper, richer flavor, sear the beef cubes in batches before adding the onions. Remove the seared beef, then proceed with the recipe, making sure to scrape up the browned bits when you add the broth.
• To create a thicker gravy, make a cornstarch slurry after cooking. Whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water, then stir it into the stew on the “Sauté” setting until it bubbles and thickens.
• Bulk up the stew by adding 2 chopped carrots and 2 chopped celery stalks along with the onions for a classic mirepoix base.
• For best results, use a well-marbled cut of beef like chuck roast, which becomes incredibly tender after pressure cooking.
FAQ
Q: What is the best cut of beef for this pressure cooker stew
A: For the most tender and flavorful results, use a well-marbled cut like chuck roast. It becomes incredibly tender and falls apart after being pressure cooked.
Q: How do I make the beef stew gravy thicker
A: To create a thicker gravy, make a cornstarch slurry after the stew has finished cooking. Whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water, then stir it into the stew on the ‘Sauté’ setting until it bubbles and thickens.
Q: Can I add other vegetables like carrots or potatoes
A: Yes, you can easily bulk up the stew. For a classic mirepoix base, add 2 chopped carrots and 2 chopped celery stalks along with the onions at the beginning of the recipe.
Q: Is it necessary to sear the beef before pressure cooking
A: While the recipe combines browning with the spices, for a deeper and richer flavor, you can sear the beef cubes in batches first. Remove the beef, cook the onions, and then deglaze the pot with the broth to scrape up all the flavorful browned bits.
